I'm personally confident with my sexuality, so it would be OK for anyone to call me gay, it wouldn't offend me one bit.

That sounds interesting! I got a raspbery pi model b for xmas last year, but only managed to turn it on about a month ago and is now my multimedia appliance for playing videos on the telly. It works wonders, although the software itself doesn't fly. It's a neat and cheap gadget to have around!

Nice picks. I like that board and was unaware of it!

I also been tempted (by StoneCut) into getting a G3 Ferrari pizza oven (modded). A santoku knife is also one on my list, but I would certainly consider picking one with a heavier handle, like the Wusthof

The reason why I believe I don't use much turmeric is not very scientifical. I am using a mix powder that was not blended by me and the person who gave it to me is unaware of the ratios of spices. Turmeric is certainly there, as a part of the curry powder, but the mix itself is red/brown -ish. No traces of yellow. My base sauce uses a tbsp of turmeric in about 7L.

DP,

Why do you think turmeric is being overly utilised in BIR? Other than the turmeric added in the base, present in the masalas, I don't really use any extra turmeric. I've never really calculated the average turmeric per curry, but I'd say it'd be minimal (particularly as the mix powder I use does not appear to have any in it)

Quote from: fried on September 12, 2013, 05:50 PM
I've heard that tumeric is used mainly for it's medicinal qualities and against flatulence

I think the spice that works against flatulence is hing/asafoetida.

Turmeric may have medicinal purposes, perhaps to counteract the harshness of cumin/chilli in the lining of your stomach

Quote from: MushroomMike on September 12, 2013, 12:32 AM
Ha ha funny that...Yes I did the 3 litre one in my pressure cooker and do you know what, all I kept asking my missus was "can you smell the vinegar yet?" "I cant smell anything, just boiled onions"...lol I kept letting a bit of steam off through the valve and sniffing the vapour but I couldnt get it. I don't think I have a very acute sense of smell though to be honest. All I know is that those onions were well and truly mushed when I'd finished boiling them!

I had the same experience. I could not get the vinegary smell, kept asking the missus to have a whiff around the pan and nothing. Well cooked onions if anything!

Quote from: George on September 12, 2013, 10:17 AM

Quote from: goncalo on September 12, 2013, 12:24 AMIt's not exempt from mistakes and I think it's a great introduction to BIR.

So, what you are saying is:

The curry2go eBook has mistakes and that makes it a great introduction to BIR.

Yes, that makes sense, as quality control seems all over the place in too many BIRs these days. Food can taste great one day and bland the next, like they forget to add certain spices, or something.

Well George, that is one way to see it. OTOH, I didn't say the book was filled with mistakes.

I think the variable results have more to do with when the main chef is off and/or the service is so busy they pull in the KP and the tandoori chef to help/backup. Obviously, I'm speculating because I've never been to an actual BIR kitchen, but this is what I heard from people who access these kitchens.

I have his book and I have been successful cooking some of his recipes. It's not exempt from mistakes and I think it's a great introduction to BIR.

Did you try the base using the pressure cooker method? If so, did you get the "vinegary smell" ?

Welcome mrdavie! You will find this forum is populated by some "hot curry" fans, but there is plenty of recipes for mild curries as well. In short, you can make any recipe as hot as you wish it to be! Enjoy.

Although I always use coconut in my CTM, my recollections of this dish has always been that of it being heavy on almond. I'm glad your statement agrees with this!

Thanks for the post Chewy. I will have a look at your vid from home

I'm in for any meet ups in Cambridge or Birmingham, given enough notice for me to book the flights at an acceptable price.